ArticleJournal of human nutrition and dietetics : the official journal of the British Dietetic Association2026
Eating Experiences of Patients With Cancer in the Hospital - A Qualitative Study.
Article in Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
BACKGROUND AND
aimsEnjoying food is related to the taste, smell and texture of food, ambience during meals, presentation of the meals, and freedom to choose meals. A decrease in food enjoyment can lead to decreased food intake, undesired weight loss, and reduced quality of life. Cancer and cancer treatment can induce symptoms that affect food enjoyment. To optimise food enjoyment and intake, insight in the experiences and preferences of hospitalised patients with cancer is essential. This qualitative study aimed to explore the perspectives of patients with cancer on the experience of food and drinks, ambience during meals, timing of the meals, and the freedom to choose one's own meals, during hospital admission.
methodsIn hospitalised patients with cancer treated with systemic therapy, 12 semi-structured interviews were performed. Nutritional status was subjectively assessed, and taste and smell objectively to characterise the study population. Thematic analysis was used to identify key themes.
resultsThree selective codes emerged: (1) the quality of hospital food and drinks, (2) the presentation of hospital food and drinks, and (3) meeting patients' preferences. Patients described hospital food, and in particular main meals, as bland, overcooked, and repetitive. Autonomy in meal choices and flexibility in portion sizes were appreciated but inconsistently facilitated. Ambiance was moderately important, with suggestions for communal dining areas. Presentation issues, including plastic odours and inconsistent meal temperatures, were mentioned. Patients valued personalised options such as additional seasonings or sauces.
conclusionsThe eating experience of hospitalised cancer patients is shaped by various factors including quality of food, its presentation, and the ability to cater to individual preferences. By addressing these aspects and implementing a patient-centred food service, care could be optimised in oncology wards.
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